Baked Haddock With Buttery Ritz Cracker Topping
This quick and easy Baked Haddock With Buttery Ritz Cracker Topping is absolutely delicious and ready to eat in just 30 minutes. It's sure to become a family favorite!
Servings: 4
Estimated Calories: 311
Ingredients
- 4 tablespoons unsalted butter, melted, divided
- 1 pound skinless haddock fillets, ideally 4 fillets that are 4 ounces each
- ½ teaspoon Old Bay seasoning, or to taste
- 1 sleeve Ritz crackers, about 32 crackers, crushed until they resemble coarse bread crumbs
- ½ teaspoon garlic powder
- chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Grease the bottom of a 9x13-inch baking dish with 1 tablespoon of the melted butter.
- Pat the fish dry on both sides with paper towels.
- Arrange the fish in a single layer in the prepared baking dish.
- Evenly sprinkle the Old Bay seasoning on the fillets.
- In a small to medium bowl, mix together the Ritz cracker crumbs, the remaining 3 tablespoons of melted butter and the garlic powder until well-combined.
- Evenly sprinkle the cracker crumbs on top of the haddock fillets, gently pressing to lightly pack them down so they adhere better.
- Bake for 15 to 20 minutes or until the fish flakes easily with a fork, is opaque white and no longer translucent, and the topping is lightly golden brown. The internal temperature should be at least 145°F.Cooking time will vary depending on your oven and the thickness of your haddock fillets (mine were about ½ inch thick, and it took 17 minutes). Thinner fillets will cook quicker, and thicker fillets will take longer. Keep an eye on them!
- Remove from the oven and sprinkle with chopped fresh parsley, if desired (optional).
- Serve immediately and enjoy!
Recipe Notes
- Always check your fish for and remove any bones before cooking. It's rare that I find any, but sometimes I do.
- This recipe gives you a very generous amount of cracker crumb topping on each piece of fish. If you'd rather less, just make half of the topping: use half of a sleeve of Ritz (about 16 crackers), 1½ tablespoons of melted butter, and ¼ teaspoon of garlic powder.
- I use unsalted butter and have omitted adding any extra salt to this recipe because both the crackers and the Old Bay seasoning have salt in them. I want the dish to be nicely seasoned but not too salty. You can season the fish very lightly with salt if you prefer.
- This recipe will make 4 smaller servings (one 4-ounce fillet per person), which would be fine if you are serving side dishes and maybe a starter. If you'd like a larger serving size per person - say 2 fillets each - I suggest doubling the recipe.
- Please refer to the post for additional recipe tips, substitutions and variations, serving suggestions, and information on storing leftovers and reheating.
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